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pickled jalapenos, pickled jalapeno peppers, brown sugar pickled jalapenos Sweet Savant America's favorite food blog

Brown Sugar Pickled Jalapeno Peppers

Demetra Overton
You will need 4 pint-sized canning jars with lids and rings
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 4 pints

Ingredients
  

  • 1 pound jalapeno peppers
  • 1 pound mini sweet peppers
  • 1 serrano pepper
  • 2 cups apple cider vinegar
  • 2 cups water
  • 1 and 1/2 cups brown sugar
  • 1 teaspoon pickling salt or kosher salt with no anti-caking agent
  • 4 teaspoons mustard seeds divided between jars
  • 4 bay leaves divided between jars

Instructions
 

  • THIS PROCESS (and all processes on this website) IS AT YOUR OWN RISK. PLEASE BE CAREFUL
  • Boil the canning jars for 10 minutes to sterilize
  • Wash the lids for the jars
  • Combine the apple cider vinegar, water, brown sugar, and salt in a saucepan. Simmer for 3-5 minutes stirring occasionally
  • Wash and chop the peppers
  • Add 1 teaspoon of mustard seeds and 1 bay leaf to each jar
  • Divide the peppers between the jars and cover with hot vinegar mixture. Leave a 1/2 inch space at the top of the jar
  • Place the lids and rings on the jars
  • Process the peppers in boiling water for 15 minutes. be sure the jars are covered by at least 1 inch of water at all times
  • Carefully remove the jars from the hot water and place on a counter to cool for 24 hours.
  • The lids should be sealed. If not, refrigerate the peppers and use them within 1 month
  • Store peppers at room temperature for one year. Once opened refrigerate the peppers and use them within one month